Dairy-Free Chicken and Broccoli Casserole
Discover the comforting flavors of this Dairy-Free Chicken and Broccoli Casserole—an irresistible one-pan recipe perfect for busy weeknights or meal prep! Packed with tender pieces of chicken, nutritious broccoli florets, and hearty brown rice, all coated in a creamy, dairy-free almond milk sauce enriched with nutritional yeast for a cheesy, savory taste. This gluten-free casserole is thickened with arrowroot powder and brightened with a hint of lemon juice, making it both wholesome and delicious. Ready in just an hour, this casserole bakes to golden perfection and is beautifully finished with a sprinkle of fresh parsley. Whether you’re looking for a family-friendly dinner idea or catering to dietary needs, this dish proves healthy eating can be equally satisfying and flavorful.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 cups unsweetened almond milk
- 1 cup chicken broth
- 3 tablespoons arrowroot powder
- 1 third cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups cooked brown rice
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large pan, add 1 tablespoon of olive oil and heat over medium-high heat.
Add the chicken breasts to the pan and season with a pinch of salt and pepper. Cook for about 5-7 minutes on each side, or until fully cooked.
Remove the chicken from the pan and set aside to cool slightly. Once cooled, chop the chicken into bite-sized pieces.
In the same pan, reduce the heat to medium and add the remaining tablespoon of olive oil.
Add the diced onion and minced garlic. Sauté for 3-4 minutes, or until the onion becomes translucent.
In a small bowl, whisk together the unsweetened almond milk, chicken broth, and arrowroot powder until smooth.
Pour the almond milk mixture into the pan with the onions and garlic, stirring constantly until the sauce thickens, about 5 minutes.
Stir in the nutritional yeast, lemon juice, salt, and pepper. Mix thoroughly until everything is well combined.
Add the broccoli florets to the sauce, cover, and let them steam for about 3-4 minutes until they become vibrant in color and slightly tender.
Stir in the cooked chicken and brown rice, ensuring everything is evenly coated in the sauce.
Transfer the mixture to a 9x13 inch casserole dish and spread evenly.
Bake in the preheated oven for 20 minutes, or until the top is lightly golden and bubbling.
Remove from the oven and let the casserole cool for a few minutes before serving.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4780 mg | 208% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 11.8 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1157 mg | 89% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2397 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
